1. In a large skillet over medium-high heat, melt the butter in the oil. Add the carrots and cabbage and cook, stirring occasionally, until just tender and the cabbage starts to brown, about 20 minutes. 2. Stir in the shallots and garlic and cook for 3-4 minutes. Add the corned beef and pepper and cook until the beef starts to crisp, about 10 minutes. 3. Meanwhile, bring a large pot of salted water to a boil. Cook the linguine al dente, according to the package directions. Drain. 4. Stir into the corned beef mixture, the white wine, and scrape up any browned bits. Add the cream, half-and-half, both mustards, and horseradish. Simmer until the sauce had thickened a bit, about 5 minutes. 5. Stir in the cheddar and adjust the seasonings as needed. Stir in the peas and linguine, then transfer to a serving dish. 6. Garnish with the Parmesan and serve immediately with the linguine. ---------------------------------------------------------------------------
Nutrition
Ingredients
